Turnip
A white and purple root with a mild taste, star of stews and pot-au-feu.
- Season: October, November, December, January, February, March, April, May
- Peak season: October, November, December
- Botanical family: Brassicaceae
History
Turnips have been grown in Europe since prehistoric times: before potatoes arrived, they were a staple vegetable in the countryside. The Romans ate lots of them. The black turnip of Pardailhan, in the Hérault, is a renowned old variety.
Origin and growing regions
Turnips are grown all over France:
- Brittany
- Pays de la Loire
- Centre-Val de Loire
- Occitanie (Pardailhan)
The black turnip of Pardailhan is a renowned heritage variety.
Benefits
The turnip is light and comforting:
- Very low in calories: About 20 kcal/100 g.
- Vitamin C: Especially in young turnips.
- Fibre: For good digestion.
- Sulphur compounds: The same as in cabbage.
Varieties
- Purple-top: The classic, round with a purple top.
- Golden Ball: Yellow flesh, mild and sweet.
- Milan turnip: Flat and early, in spring.
- Black Pardailhan: Heritage variety with a strong taste.
Zero waste
- Storing: Greens removed, in the crisper: 2 weeks.
- Freezing: Peeled, diced, blanched 3 min: up to 8 months.
- Nothing goes to waste: The greens make a soup or stir-fry. Peelings go in the stock.